Mexican Spaghetti Squash Casserole Recipe

Introduction

This Mexican Spaghetti Squash Casserole is a flavorful, healthy twist on a classic comfort food favorite. Combining tender spaghetti squash with seasoned ground turkey and vibrant vegetables, it’s a satisfying dish perfect for weeknight dinners or meal prep.

Ingredients

• 2 lbs spaghetti squash
• 1 lb ground turkey
• 2 bell peppers
• 11.5 oz corn (canned)
• 18 oz black beans (canned)
• 4.3 oz green chiles (canned)
• 18 oz diced tomatoes (canned)
• 10 oz enchilada sauce (canned)
• 2 cups cheese (mozzarella or Monterey Jack)
• Spices: chili powder, cumin, salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Cook the spaghetti squash until tender. Once cool enough to handle, shred the flesh into noodle-like strands using a fork.
3. Step 3: In a nonstick skillet over medium heat, cook the ground turkey until browned and fully cooked. Remove from heat and let it cool slightly.
4. Step 4: In a large bowl, combine the shredded spaghetti squash, cooked ground turkey, chopped bell peppers, drained corn and black beans, green chiles, diced tomatoes with their juices, enchilada sauce, chili powder, cumin, and salt. Mix well to evenly distribute all ingredients.
5. Step 5: Grease a 9×13 inch casserole dish and transfer the mixture into it. Sprinkle the cheese evenly over the top.
6. Step 6: Cover the casserole with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the casserole is bubbly and the cheese is golden.
7. Step 7: Let the casserole rest for 10 minutes before serving to allow it to set.

Tips & Variations

• Use a mix of colorful bell peppers to add extra sweetness and visual appeal.
• Swap ground turkey for ground chicken or beef according to your preference.
• Add a diced jalapeño or a pinch of cayenne pepper for more heat.
• Top the casserole with fresh cilantro, avocado slices, or a dollop of sour cream when serving for added flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm portions in the microwave or oven until hot throughout. This casserole also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the casserole in advance?

Yes, you can assemble the casserole a day ahead, keep it covered in the refrigerator, and bake when ready. Just add extra baking time if baking straight from the fridge.

What if I don’t have enchilada sauce?

If you don’t have enchilada sauce on hand, substitute with salsa or a blend of tomato sauce and chili powder for a similar flavor.

Mexican Spaghetti Squash Casserole Recipe

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★★★★★

4.9 from 117 reviews

This Mexican Spaghetti Squash Casserole is a flavorful and healthy twist on traditional casseroles, combining tender spaghetti squash noodles with ground turkey, vibrant vegetables, beans, and a zesty enchilada sauce. Topped with melted cheese and seasoned with chili powder and cumin, this dish is a comforting and nutritious meal perfect for weeknight dinners.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables & Beans

• 2 lbs spaghetti squash
• 2 bell peppers, chopped
• 11.5 oz canned corn, drained
• 18 oz canned black beans, drained and rinsed
• 4.3 oz canned green chiles
• 18 oz canned diced tomatoes with juices

Proteins

• 1 lb ground turkey

Dairy

• 2 cups shredded cheese (mozzarella or Monterey Jack)

Other

• 10 oz canned enchilada sauce
• Spices: chili powder, cumin, salt (to taste)
• 2 eggs

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Prepare Spaghetti Squash: Cook the spaghetti squash until tender, either by baking or boiling, then carefully shred the flesh into noodle-like strands using a fork.
3. Cook Ground Turkey: In a nonstick skillet over medium heat, cook the ground turkey until it is fully browned and no longer pink. Allow it to cool slightly before mixing.
4. Combine Ingredients: In a large bowl, mix together the shredded spaghetti squash, cooked ground turkey, chopped bell peppers, drained corn, black beans, green chiles, diced tomatoes with their juices, enchilada sauce, chili powder, cumin, salt, and eggs. Ensure everything is evenly incorporated.
5. Assemble Casserole: Grease a 9×13 inch casserole dish and transfer the mixture into it. Sprinkle the shredded cheese evenly over the top of the casserole.
6. Bake Covered: Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes, allowing the flavors to meld and the casserole to heat through.
7. Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and slightly golden on top.
8. Rest and Serve: Let the casserole rest for 10 minutes before serving to allow it to set and cool slightly for easier serving.

Notes

• To cook spaghetti squash, you can bake it halved with the cut side down at 400°F for about 40 minutes or microwave it for 10-12 minutes until tender.
• If preferred, substitute ground turkey with ground chicken or beef for variation.
• Feel free to add extra spices like garlic powder or smoked paprika for enhanced flavor.
• This casserole stores well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
• Reheat leftovers covered in the oven or microwave until warmed through.

Keywords: Mexican casserole, spaghetti squash recipe, healthy casserole, ground turkey casserole, low-carb Mexican dinner